Mocha Shortbread Cookies
Recipe & Video

These buttery, melt-in-your mouth Mocha Shortbreads are dressed for the holidays
with their pretty ribbons and bows made with melted white chocolate. This is
when you can have some fun with your cookie decorating, so get as creative as
you like with your piping bag. I love to give these cookies as gifts at Christmas.

In 1995 Cindy Brooks wrote a baking book called "Cindy's Itty Bitty Baking
Book" which, as the name implies, is where everything is made in miniature.
As soon as I saw her recipe for Mocha Shortbreads that looked like small
presents, I just had to make them. Now, shortbreads, by definition, have a buttery flavor and a creamy smooth texture.
But these cookies also have a delicious mocha flavor which comes
from adding unsweetened cocoa powder, instant espresso powder, and a nice dose
of pure vanilla extract. Now, as I have said before, a shortbread will only
taste as good as the ingredients you use. So use the best butter you can afford
and make sure the vanilla extract is labeled "pure". While you could use
regular unsweetened cocoa powder in this recipe, I prefer the mild delicate
flavor of Dutch processed. The melt-in-your mouth texture of these
shortbreads comes from adding a little cornstarch to the
batter. (Rice flour could be used instead of the cornstarch.) Since it is always difficult to know
when a chocolate cookie is fully baked, watch these shortbread carefully as
they are done when the edges are dry but the center still looks a little
wet (a toothpick inserted in the center comes out just clean).

In a bowl, sift
the flour with the cocoa powder, cornstarch, and salt.

In the bowl of your electric stand mixer, fitted
with the paddle attachment (or with a hand
mixer), beat the butter until smooth. Add the
sugar and beat until fully incorporated.
Scrape down the sides and bottom of your bowl as needed. Add the vanilla extract and espresso powder and beat until
incorporated. Then
add the flour mixture to the butter mixture and beat
until the batter just comes together.

Spread the
batter onto the bottom of the prepared pan and gently
press the batter, with your fingertips or the back of a spoon, to form an even
layer. Then, with a sharp knife, score the top of the shortbread (don't
cut all the way through the shortbread batter) into
approximately 2 x 2 1/4 inch (5 x 5.75 cm) squares. Bake for 12 to 15 minutes, or until the
edges of the shortbread look dry, yet the center still looks a little under
done. Also,
a toothpick inserted into the center comes out clean (do not over bake or
the shortbreads will be dry tasting). Remove from the oven and
place on a wire rack to cool. While the shortbread is still warm, re-cut into
squares. Cool completely before removing from pan.

Garnish: If you want to garnish the shortbreads with
white chocolate; in a small heatproof bowl, placed over a saucepan of simmering water,
melt the white chocolate (or you can carefully melt the chocolate in the microwave). Then place the melted chocolate into a paper cone or
pastry bag fitted with a small plain tip. Carefully pipe a thin line of chocolate
across the center of each cookie and then pipe another line across the first one
to make them look like presents.
These shortbreads can be stored at room temperature for about 5 days or they can be frozen.

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